Matzoh Crunch Recipes

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CARAMEL MATZO CRUNCH



Caramel Matzo Crunch image

This is the best easiest passover dessert, crunchy toffee like matzo is to die for.

Provided by Marcy Goldman

Categories     Desserts

Time 15m

Yield 8

Number Of Ingredients 5

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup light brown sugar, packed firmly
1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Steps:

  • 1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment-on top of the foil. This is very important since the mixture becomes sticky during baking. 2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces. 3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely. 4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan). 5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set. 6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch. Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely. White sugar: If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions: Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version. Source: BetterBaking.com

Nutrition Facts :

CARAMEL MATZOH CRUNCH



Caramel Matzoh Crunch image

Make and share this Caramel Matzoh Crunch recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 40m

Yield 1 1/2 pounds

Number Of Ingredients 4

1 (10 ounce) box unsalted matzo crackers
1 cup unsalted butter or 1 cup unsalted passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped semisweet chocolate or 3/4 cup chocolate chips

Steps:

  • Cover two rimmed baking sheets completely with foil.
  • Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
  • Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
  • In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
  • Boil for 3 minutes (use a timer; this is important), stirring constantly.
  • Remove from heat and pour over the matzo, covering completely.
  • Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
  • Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325 degrees and replace the pan).
  • Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
  • Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
  • While still warm, break into squares or odd shapes.
  • Place pans in freezer to chill until set.
  • Remove and store in airtight container for up to a week.

Nutrition Facts : Calories 2716.5, Fat 159.9, SaturatedFat 99.5, Cholesterol 325.4, Sodium 93.5, Carbohydrate 321, Fiber 16.6, Sugar 142.3, Protein 28.7

CRUNCHY CHOCOLATE MATZO BARK



Crunchy Chocolate Matzo Bark image

I love matzo. It's got great crunch and, while it's pleasantly bland, it is like a canvas for other flavors to work their magic. I also love the slightly toasted taste it naturally has. This bark has matzo as its foundation; the salted caramel and chocolate layers are bolstered by dried fruit and toasted seeds. The rainbow sprinkles are vibrant and fun. I love their texture against the nutty pumpkin seeds and pleasantly chewy apricots. They make me feel like a kid again. Store these in an airtight container at room temperature or in the fridge and enjoy for a couple of days. They won't be around longer than that anyway.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Nonstick cooking spray, for the pan
4 full squares unsalted matzo
1 1/2 sticks unsalted butter, diced
2 cups dark brown sugar
One 12-ounce bag semisweet chocolate chips
1/2 cup pumpkin seeds, toasted
1/3 cup dried apricots, finely chopped
1/2 cup rainbow sprinkles
Flaky salt, optional

Steps:

  • Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
  • Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
  • In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
  • Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
  • In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
  • While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
  • Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.

MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH



My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch image

Provided by Marcy Goldman

Categories     Candy     Chocolate     Dessert     Bake     Passover     Spring     Family Reunion     Kosher     Edible Gift

Number Of Ingredients 4

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

Steps:

  • Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
  • Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
  • In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
  • Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
  • Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
  • This makes a good gift.
  • Variation:
  • You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

MACAROON MATZO CRUNCH



Macaroon Matzo Crunch image

This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.

Provided by Rhoda Boone

Categories     Cookies     Chocolate     Dessert     Passover     Kid-Friendly     Coconut     Almond     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6-8

Number Of Ingredients 9

1/2 cup unsweetened coconut flakes
1/2 cup sliced almonds
Nonstick vegetable cooking spray
4 unsalted matzo crackers
3/4 cup (1 1/2 sticks) unsalted butter or unsalted pareve margarine
1 cup (packed) light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
5 ounces chopped semisweet chocolate or chocolate chips (about 3/4 cup)

Steps:

  • Preheat oven to 350°F. Spread coconut flakes on 1 baking sheet and almonds on another. Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds. Set aside.
  • Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray. Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly).
  • Whisk together butter, brown sugar, vanilla, and salt in a medium pot. Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes. Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes. Immediately pour onto matzo, covering completely. Using a spatula, quickly spread caramel so matzo has an even coating.
  • Bake matzo until caramel is golden brown and bubbling, 14-16 minutes. Watch carefully to make sure caramel doesn't burn. If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely.
  • Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted. (Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted.)
  • Remove matzo from oven and sprinkle immediately with reserved coconut and almonds. Drizzle with chocolate. Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight. Break matzo crunch into pieces and serve.

NUTTY CHOCOLATE MATZO CRUNCH



Nutty Chocolate Matzo Crunch image

This recipe for nutty chocolate matzo crunch is the perfect make-ahead dessert that everyone will enjoy at the Passover meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

2 6-by-6-inch matzos
4 ounces milk chocolate, melted
1/2 cup Marcona almonds or salted cashews, chopped
1/2 teaspoon fleur de sel or coarse sea salt

Steps:

  • Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. If chocolate softens, return to refrigerator until set. Matzo crunch is best eaten the day it is made.

CARAMEL MATZO CRUNCH



Caramel Matzo Crunch image

I made this for our Sedder last night, and it was a huge hit! Kids and adults enjoyed it equally, I hope you do too.

Provided by Mizzy

Categories     Frozen Desserts

Time 25m

Yield 25 serving(s)

Number Of Ingredients 4

4 -6 unsalted matzohs
1 cup unsalted butter or 1 cup unsalted passover margarine
1 cup firmly packed brown sugar
1 cup coarsely chopped chocolate chips or 1 cup semisweet chocolate

Steps:

  • Preheat the oven to 375°F.
  • Line a large (or two smaller) cookie sheet completely with foil.
  • Cover the bottom of the sheet with baking parchment — on top of the foil.
  • This is very important since the mixture becomes sticky during baking.
  • Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
  • In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
  • Boil for 3 minutes, stirring constantly.
  • Remove from the heat and pour over the matzoh, covering completely.
  • Place the baking sheet in the oven and immediately reduce the heat to 350°.
  • Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
  • Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
  • Let stand for 5 minutes, then spread the melted chocolate over the matzoh.
  • While still warm, break into squares or odd shapes.
  • Chill, still in the pan, in the freezer until set.

Nutrition Facts : Calories 139.8, Fat 9.4, SaturatedFat 5.9, Cholesterol 19.5, Sodium 4.2, Carbohydrate 14.8, Fiber 0.5, Sugar 12.2, Protein 0.6

CHOCOLATE COVERED MATZO



Chocolate Covered Matzo image

Provided by Taste of Home

Time 25m

Yield about 2 dozen.

Number Of Ingredients 5

4 to 6 unsalted matzo crackers
1 cup unsalted butter
1 cup packed brown sugar
1 cup semisweet chocolate chips
Sea salt, optional

Steps:

  • Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

Nutrition Facts : Calories 155 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

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